Wash the beets making sure to scrub off any dirt and trim off any stems/greens. Pit the dates. Add 1-2 cups of water to an electric pressure cooker (you do not want the beets and dates to be submerged, but need enough water to steam them - adjust based on the size of your pressure cooker and steamer basket set-up). Place the beets and dates in a steamer basket designed for your pressure cooker and place on top of the water. Seal the pressure cooker and cook the beets and dates for 20 minutes on high pressure. Allow a natural release for 10 minutes. Take the steamer basket out of the pressure cooker and allow the beets to cool slightly.

While the beets and dates are cooking, add the black beans, egg replacer, vanilla extract, apple sauce and milk to the blender. (A high speed blender is not necessary.) Slowly building up speed, blend until the beans are broken down and all ingredients are well mixed.

Also while the beets are cooking, in a large mixing bowl, mix the cocoa powder, buckwheat flour, baking powder, baking soda, salt and coconut sugar. Put this mix to the side.

When the natural pressure release time on the pressure cooker is finished, begin preheating your oven to 350°.

Once the beets and dates come out of the pressure cooker, add the dates to the blender while they are still warm and soft and blend to combine. When cool enough to handle, slip the skins of the beets (they should slide off easily), and add the beets to the blender as well. Place your coconut oil in a glass measuring cup and microwave in 10 second intervals until melted. Add the melted coconut oil to the blender, and again slowly building up speed, process until all ingredients are totally combined (your mix will go from brown to pink - you should not have any pockets of brown left). You may need to use a spatula to move ingredients around in the blender to get everything processed.

Add the contents of the blender to your dry ingredients and mix well to combine. Stir in the chocolate chips and walnuts and combine well.

Pour the batter into a greased 11x13” baking dish (I use coconut oil to grease my baking pans for sweet recipes). Smooth with a spatula or large wooden spoon to ensure the batter is level around the dish. Place in the preheated oven and bake the brownies for 25-30 minutes, taking out when a tester comes out clean and the brownies have a little give but a firm consistency when poked with a finger.

These brownies are ok warm, but they taste much better refrigerator cold. I would also suggest cooling these before cutting as the melted chocolate chips and gooey nature of the brownies can result in messy cuts when warm.